GRILLED TILAPIA, BOILED BROWN RICE, FRIED RIPED PLANTAIN AND TOMATO STEW
DELICIOUS DINNER
RECIPE
Serving a whole fish for dinner to some of my American friends seemed culturally different. But after they tried it, what do you expect, they wanted more. Grilled tilapia is a Ghanaian delicacy, you can serve with other courses such as Banku, which I will share the recipe later, boiled rice, yams, and any accompaniment meal you wish. I am sharing with you how Mama taught me as easily as possible so you can try it at home.
INGREDIENTS
Tilapia
1-2 lemons
Salt and freshly ground black pepper
2 teaspoon whole white pepper
2 teaspoon whole black pepper
1-2 African Nutmeg
7-10 garlic cloves
2 teaspoons anise seeds
½ inch ginger
1 teaspoon paprika
2 tablespoon chicken bouillon powder or cubes
1-piece 1/2-inch fresh ginger, peeled and thinly sliced
1/2 cup coarsely chopped basil parsley
¼ cup onions or ¼ medium onion
1 big bell green paper
3 spring onions
1 large onion
1 cup of brown rice
Tin Tomatoes
Olive/canola oil
2 pieces of ripped plantain
Method
Remove all fins and scales from the fish with kitchen scissors or knives.
Clean fish thoroughly with water and lemon to remove the fishy smell.
Make three-four diagonal slits on each side of the fish, all the way right through the bone. Season fish with salt, pepper, and squeeze some lemon over it. Set aside.
Using a coffee grinder – grind all the dry spices – anise seeds, African nutmeg, white pepper, and black pepper. Add to a bowl.
Chop parsley, onion, basil, garlic, ginger, bouillon cubes, some spring onion, bell pepper and place them in a blender. Blend/ pulse adding olive oil/water as needed until the ingredients are finely pureed. Add to the bowl of dry spices. Add paprika and more oil if need be. Mix all together thoroughly into a paste.
Pour the marinade over the fish, and gently flip them back and forth until coated inside and out. Let it marinate in the fridge overnight or for up to 24hours
Preheat the oven to high heat about 350 degrees.
When you are ready to grill, Wipe down the grill basket with an oiled towel and immediately lay the fish down in the fish casket. Let them grill for about 2-3 minutes on each side
Reduce to medium-high about 200 degrees
If you are using a small bbq grill, leave the fish on the open grill or hot charcoal.
Baste with fish spice
Let the fish cook for a total of 4-5 minutes on each side again, you may have to add a minute on two depending on the thickness of your fish until cooked – when fish is white and the juices run clear without blood then it means it is cooked.
Check for doneness by making sure the meat closest to the bone is fully cooked – slash with a knife to check if need be.
After it is cooked remove from oven and set on a clean plate to cool down
Garnish with some fresh parsley and diced spring onions.
Fried Plantain
Peel ripped plantains and cut them in smaller diagonals or any shape you like.
Wash with running water. Season with salt and brush with some of the dry spice mix.
Add oil to a frying pan to fill 2/3rd of the pan.
Deep fry in bits for about 1 minute turning each side till it’s golden brown. Watch carefully to prevent burning.
BOILED BROWN RICE
Wash rice under running water till the water runs clear.
Put rice in a saucepan.
Add 2 cups of water and a little salt to taste.
Cover saucepan and bring to boil till all the water drains and the rice is cooked.
Then fetch rice and serve on a plate.
TOMATO STEW
Add 5 tablespoons of canola oil to a pan.
Blend 1 fresh onion and 3 red peppers to paste
Add the blended paste to the oil in the pan and bring to boil till it’s brownish.
Then add tomato paste from the tin and allow to boil.
Blend about 2 or 3 fresh tomatoes.
Then add to the pan. Mix thoroughly.
Add salt to taste, and some of the dried spices.
Allow the stew to simmer at lower temperature till brownish not burnt for about 15-20 minutes.
Optional, you can add some cut vegetables if you wish but in this, I didn’t.
When cooked, fetch to serve.
